Salad Turnip + Asparagus with Honey Ricotta



“I am NOT turning on the stove.” Something said about 4 times this week in our house. A refreshing, raw veggie salad is the perfect answer.

Now the end result is sans red radishes from our friends at Small Holding Farms (expect a reorder guys), as this very bowl below did not make it to the end process, may she rest in peace. Luckily we had enough salad turnip from Streamside Farms and asparagus left over, so the show must go on and it did. Refreshingly well! If you don’t have any herbs somewhere hiding in your garden, your local producers have tons! Herbs are great to have around; throw a little here, throw a little there.

Asparagus season is the best, and only time in our opinion, to eat asparagus raw. It’s crunchy, refreshing and adapts well to so many flavours. Who knows how long we have until they’re gone for the year, so we scooped some up at our local Stirling’s Fruit Farms.

Our ‘Mary’ blend was our spice of choice; all that herbaceous-ness mixed with some honey from our honey guru’s at Sunny Cove Honey. But I would easily sub her out for either Egyptian Summer or even Taco Enhancer! Our blends can be so interchangeable, a lovely quality to have.

The technique used here to treat the green onions is something we’ve learned from ‘Six Seasons’ by Joshua McFadden and have adapted into our salads ever since! It takes some of that bite away, leaving you with a crisp and refreshing addition to any salad.

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